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THE TASTE OF SPAIN IS FAR FROM PLAIN!; DISH OF THE WEEK: PAELLA.

This is one of Spain's culinary delights, combining meats with seafood in a delicious rice stew. Serves: 4

Calories per portion: 1,181

Preparation time: 1 hr, plus standing

Cooking time: approx. 1 hr

INGREDIENTS:

4 x 8oz/225g chicken quarters

salt and ground black pepper

3 tbsp olive oil

8oz/225g boneless pork, trimmed and cubed

8oz/225g chorizo sausage, sliced

4 baby squid, cleaned and cut into rings

8 large uncooked prawns (thawed if frozen), shelled

1 red pepper, de-seeded and sliced into strips

1 Spanish onion, peeled and finely chopped

2 garlic cloves, peeled and crushed

3lb/1.5kg tomatoes, skinned, de-seeded and chopped

11/2 pt/900ml vegetable stock

12oz/350g short-grain rice

8oz/225g French beans, trimmed and halved

Pinch of saffron threads

12 live mussels in shells

4 large cooked prawns and lemon wedges to garnish

1. Wash chicken quarters and pat dry using kitchen paper. Season the chicken all over, then heat the oil in a paella pan or large frying pan and fry chicken for 10 mins on each side. Add pork and chorizo sausage and cook for a further 5 mins until pork is browned all over. Drain well and set aside.

2. Season the squid and prawns and saute together in the same pan for 1-2 mins. Drain well, then separate the prawns from the squid and set aside. Add the red pepper, onion, garlic and tomatoes to the pan and cook for 5 mins. Stir in the vegetable stock.

3. Bring mixture to boil, then stir in rice, pork, chorizo sausage, squid, beans and saffron. Adjust the seasoning. Place chicken on top and simmer on a low heat for 25 mins or until most of the liquid has been absorbed. Meanwhile scrub mussels, discarding any that are open. Cook in a steamer or in a sieve over a pan of boiling water for 3-4 mins until opened. Remove from heat, discarding unopened mussels.

4. Place the sauteed prawns and steamed mussels (in their shells) on top of the simmering paella and cook for a further 5 mins on a low heat. Turn off the heat and cover the whole pan with a clean tea towel. Leave the paella to stand for 10 mins, then serve garnished with the whole cooked prawns and lemon wedges.
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Title Annotation:Features
Publication:The People (London, England)
Date:Sep 1, 1996
Words:385
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